I do a pork tenderloin that I marinate in orange juice, white wine vinegar, teryaki and honey for about a day and a half. I grill it most of the way through, split it from end to end about 3/4 of the way through, pack it with cranberry sauce and brie cheese and let it cook the rest of the way off the heat.

I cut it into medallions and serve it over wild rice with grilled asparagus on the side. Very nice with a Pinot Noir. It never fails to disappoint.

As for Hot Sauce, I found this stuff called "Holy City Heat." It's a habanero hot sauce, but not overwhelming. It's made with a base of sweet potato, so it's got great flavor.

I haven't been exposed to great southern BBQ food unfortunately, but I can never go wrong with ribs or brisket. I actually had the best brisket of my life a few months ago...I've been meaning to ask my friend for the recipe for the sauce that was on it.

Brisket is a large shoulder cut of beef. It's traditionally a less tender cut, but it is fantastically marbled. Therfore, a long, slow cooking process will render it absolutely delicious.
It's kind of like when you cook a pork roast in a slow cooker, it just falls apart when it's done.
Brisket is kind of like that. It is the most tender and juicy piece of beef you can imagine when cooked just right!

Russ

My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.

Quoting 777DadandJr (Reply 12):This is not the cut of meat to by for a quick dinner on the patio. It's large, will feed alot of people and needs a bit of pre-planning. It will take a few hours to slow roast, but will be worth it.

I'm going to look into this, we have a very good butchers near by, I shall enquire as it sounds delicious

Yes, it is. But that is the beauty of slow cooking it. All of the flavor of meat is in the fat. When you slow roast a brisket, all that fat is rendered and distributed through the meat. not only does it come out tender and juicy, but oh so full of flavor!

Quoting ThePRGuy (Reply 13):I'm going to look into this, we have a very good butchers near by, I shall enquire as it sounds delicious

Don't be intimidated by brisket, PRGuy. Do the research and ask the questions about how to cook it properly, and you shall be rewarded.

When I get home, I will look up some of my info on cooking it, and IM you.

Russ

My glass is neither 1/2 empty nor 1/2 full, rather, the glass itself is twice as big as it should be.

If you're talking charcoal, then beef and sometimes chicken is the best choice. Fish comes out a bit better in regular gas grills.

If you're using the so-called infrared gas grill (where a gas flame heats a ceramic heating element), then all meats taste pretty good, mostly because infrared gas grills heat the meat more evenly than charcoal grills and at much higher temperatures than gas grills.

First off let's get your definition right. Using a grill is not BBQ no matter what the Yankees up North think. Using a grill is in fact grilling...go figure. BBQ is the use of smoke and low indirect heat over a long period of time to cook the meat.

I have a Oklahoma Joe's smoker at my house and use a mixture of oak, hickory, and assorted fruit woods to get a low burning fire going in the firebox. Using the dampers on the smoker box and the firebox I keep the temperature as close to 225F as I can.

Meats that I use include pork tenderloins, Boston butt (pork), beef brisket, and leg of lamb. Cook time is usually 1.5 hours per pound at 225F. The longer you cook it the more tender it will be in the end if you keep it moist. I have a spray gun that I fill with Shiner Bock beer and apple cider that I go in once an hour and spray down the meat. About halfway through the cooktime for that piece of meat I wrap the it loosely in aluminum foil so it doesn't get overly smoky (it will have absorbed a lot of smoke early on.)

Finally, when I do pull the meat out I let it sit for at least 20-30 minutes so the juices can spread back out through the carcass. You do it this way and it'll be like a slice of heaven on a plate.

Quoting ThePRGuy (Reply 11):I'm imagining that its also a relatively cheap cut as it is not a prime cut?

It can be. I usually get 8-10 pound briskets at BJ's or Sam's Club for $16-$20.

One other thing to tell you folks...if you go to a BBQ joint and they put the sauce on it before they serve it to you they are trying to hide something.

"If you can't delight in the misery of others then you don't deserve to be a college football fan."

Quoting DeltaGator (Reply 22):
First off let's get your definition right. Using a grill is not BBQ no matter what the Yankees up North think. Using a grill is in fact grilling...go figure. BBQ is the use of smoke and low indirect heat over a long period of time to cook the meat.

A grill rests over the coals or gas, therefore you barbeque food by grilling it over a different source of heat

We'll agree to disagree on this one. I consider grilling when it is over direct heat. BBQ to me is through the use of indirect heat and the addition of smoke (though you do get some smoke in grilling.)

The key to BBQ is taking a crappy cut of meat (like brisket) and slow cooking it so the fat and connective tissue melt away flavoring the meat. The other key to BBQ is keeping that temperature low. Anything above 250 to me is roasting and the juices begin to boil out of the meat. Grills get upwards of 400 to 500F and that is great for quick cooking but not for BBQ.

"If you can't delight in the misery of others then you don't deserve to be a college football fan."